Grilled Citrus Shrimp

Sevilla, Santa Barbara

Sevilla occupies the space that was once home to Casa de Sevilla, a speakeasy that opened in 1926 and later became Santa Barbara's first licensed bar.


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  • Servings: 6

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  • 1/2 cup fresh lime juice
  • 1/2 cup fresh orange juice
  • 1/2 cup pineapple juice
  • 2 tablespoons sugar
  • 2 star anise pods, broken
  • 1 rosemary sprig
  • 1 cinnamon stick, broken
  • 1 pound large shrimp, shelled and deveined
  • 1/2 teaspoon crushed red pepper
  • Olive oil, for brushing
  • Salt and freshly ground black pepper

How to make this recipe

  1. Light a grill. In a shallow bowl, combine the lime, orange and pineapple juices, the sugar, star anise, rosemary and cinnamon. Add the shrimp and toss to coat; cover and refrigerate for 10 minutes.

  2. Remove the shrimp from the marinade. Put the marinade in a small saucepan, add the crushed red pepper and boil over high heat until reduced to 1/3 cup, about 8 minutes. Strain into a bowl.

  3. Brush the shrimp with olive oil and season with salt and pepper. Grill over a hot fire until nicely charred, 1 minute per side. Add the shrimp to the sauce, toss and serve at once.

Photo © Frances Janisch Published August 2006

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